Clementine Soup with Pomegranate Seeds
Ingredients
- For the soup
- 1 Vanilla bean
- 250 milliliters dry white wine
- 75 grams sugar (to taste)
- 2 tsps cornstarch
- 600 milliliters Clementine juice freshly squeezed (or orange juice)
- 1 pomegranate
- Lime juice
- For the cinnamon sticks
- 1 sheet Phyllo dough (approximately 20 x 20 cm)
- 1 Tbsp melted butter
- 1 Tbsp sugar
- 1 tsp cinnamon
Preparation steps
For the soup: slit vanilla pod and scrape seeds. Combine vanilla pod and seeds with wine and sugar and bring to a boil. Reduce heat and simmer for about 10 minutes. Mix cornstarch with little juice until smooth and add to wine mixture. Bring to a boil and simmer until it thickens. Remove from heat and add remaining juice. Cool and remove vanilla pod.
Halve pomegranate and remove seeds.
Preheat the oven to 200 ° C convection.
For the cinnamon sticks: cut dough diagonally into 4 triangles, Brush with melted butter, sprinkle with sugar and cinnamon and roll lengthwise into thin rolls. Place on a lined with parchment paper baking sheet and bake in preheated oven at 200°C (approximately 400°F) for about 4 minutes or until golden brown.
Season clementine soup with sugar and lime juice to taste and pour into dessert bowls. Sprinkle with pomegranate seeds and serve with cinnamon sticks.
